Biscuit with cocoa. How to make chocolate sponge cake? Preparing berries for the pie

I will tell you a very simple recipe for a classic chocolate sponge cake, which requires the simplest ingredients. This is a classic sponge cake with cocoa. All it requires is eggs, flour, sugar and cocoa. This sponge cake turns out fluffy, tasty, one sponge cake can be immediately cut into three layers and the chocolate cake is ready. And if you reduce the amount of ingredients, you can use it, for example, as a base for a cake

How to make chocolate sponge cake

1 tbsp. flour,

1 tbsp. Sahara,

2-3 tbsp. l. cocoa

The classic recipe is made from six eggs. Don’t look at the fact that in the photo I’m baking from 4 eggs, I’m making a specially small sponge cake for the cake. You do the same, only with six eggs. You can increase or decrease the amount of products yourself, the main thing is that it is proportional. For a mold with a diameter of 24 cm, I usually take 7-8 eggs.

1. Turn on the oven to 190 degrees or the temperature at which you usually bake. It will heat up while you make the dough. Separate the yolks and whites. So that the yolk does not get into the whites.

2. We begin to beat the whites, gradually increasing the speed, and then at the highest speed of the mixer. you need to beat for quite a long time, about 15 minutes, this determines how tall the biscuit will be, since we do not use soda or baking powder. Don't add sugar yet! The whites must be beaten to “hard peaks,” that is, so that the patterns left by the mixer do not flow, but are motionless. A test to see if the whites are well whipped - you can turn the cup over and the whipped mass will remain in place. In the photo: to what state to beat the whites. Don't be afraid, it's impossible to kill them! Photo with an inverted cup:

3. Now we continue to beat the whites, adding sugar little by little. Add all the sugar.

4. Now beat the yolks with the same whisks. Not so long - but purely symbolically - about a minute or two, so that they increase slightly in volume.

5. Now sift the flour onto the whipped whites, then pour the yolks there and sift 2-3 tbsp. spoons of cocoa.

6. Then carefully mix all the ingredients, never with a mixer, otherwise the whites may fall off. Stir with a spoon or silicone spatula. Movements should be from bottom to top, from the edges to the center. There is no need to stir for a long time either. Because cocoa affects proteins and they can settle. If this happens, still add a little baking powder (1 tsp). But usually everything works out just fine.

Today we will prepare a delicious dessert: a classic chocolate sponge cake. It is very tender, fluffy, soft - every piece just melts in your mouth. You can use an airy classic sponge cake as a base for cakes: their taste will change depending on the cream, decoration and impregnation. Many people wonder: how to make a chocolate biscuit so that it is delicious? The most important thing is to carefully and correctly select all the ingredients and strictly follow the step-by-step recipe.

Ingredients:

eggs - 6 pieces;
a pinch of salt;
sugar - 6 tablespoons (heaped);
flour - 6 tablespoons;
butter - optional;
vanilla;
cocoa - 3 tablespoons;
baking powder - 1 teaspoon.

Classic chocolate sponge cake. Step by step recipe

Take 6 eggs at room temperature and separate them: into one container - the white, into the other - the yolk.
Add a pinch of salt to the protein and start beating. First beat at low speed, then increase. Beat the egg whites until a thick foam forms.
Beat the yolks for about 1 minute, without adding sugar. As soon as the yolks are beaten, they should lighten and increase in volume.
Add 3 tablespoons of sugar (heaped) to the white and yolk. Beat both substances for about 3-4 minutes until a thick foam forms.

Please note: the sugar in the yolks may not completely dissolve, but this is not a problem.

Combine both mixtures and mix the yolks and whites with a mixer at low speed.

If you beat at maximum speed, the whites may fall off, so it will be better to mix at low speed.

After whipping, add vanilla (you can also add vanilla sugar or vanilla essence).
Now add 6 full tablespoons of flour, 2.5-3 tablespoons of cocoa and baking powder (if you want the sponge cake to become more airy). Mix everything and sift through a sieve.
Gently stir in one direction with a spatula so that the whites do not fall. Mix until the dough is completely coffee-colored, no white. After mixing, our mass will settle, however, it will be fluffy and elastic.

Be sure to mix with a spatula - silicone or wooden. Under no circumstances should you stir with a spoon.

Take butter: for 6 eggs we need 1 tablespoon. Melt the butter in the microwave (it should not be very hot).
In a separate bowl, literally take a spoonful of our chocolate biscuit dough and add butter.
Mix everything first in a small bowl, add to the total mass and mix again.

You shouldn’t add butter immediately to a common container, because in this case we will mix the biscuit dough for a long time and part of the biscuit will settle.
Also note: if you do not add butter, the sponge cake will be classic dry. But if you add a little butter, it turns out something like a creamy sponge cake.

Now it's time to pour our biscuit dough into the mold. I draw your attention to the fact that you can take any shape - the main thing is that the diameter matches the amount of products.
For example: we are preparing a delicate chocolate sponge cake for 6 eggs, so our mold should be approximately 24 centimeters in diameter. If you take a standard form, 28 centimeters, then the sponge cake will be low.
Cover the bottom of the pan with parchment paper (if it is missing, you can sprinkle it with flour or grease it with butter).

Under no circumstances should we grease the sides, because in this case the biscuit will not rise well!

Pour our dough into a mold and send it to a hot oven (preheated to 180 degrees) for 20-25 minutes.
We take out the dough and check the readiness with a toothpick. If it remains dry, then the biscuit is ready, but if the toothpick is wet, then you need to leave it in the oven for a few more minutes.

Many people ask about what level the biscuit should be baked at: it needs to be baked on level 2-3 (starting from the bottom).

Having taken the chocolate biscuit out of the oven, carefully run a knife along the edges so that they become free from the shape, and take it out. Leave for several hours to cool.

Tip: if the top of the cake turns out to be a slide, then in order for it to become even, you need to turn it over onto a flat surface.

If you prepared a chocolate sponge cake with baking powder, it will be approximately 3.5-4 centimeters in height, and the dough itself inside will become more airy and porous.
Without baking powder, the biscuit will be about 2.5-3 centimeters in height, and the inside will be denser.
But, despite these differences, chocolate biscuits at home turn out to be delicate in taste and incredibly tasty.
Please note: when preparing a sponge cake in a slow cooker, the cake rises about 2 centimeters higher.

Chocolate biscuit goes perfectly with tea. It turned out soft, fluffy and literally melts in your mouth. You can serve it to the table without any additives or cut it into pieces and spread with any delicious cream. In any case, the classic sponge cake will appeal to anyone who tries it at least once.

The favorite treat of many people with a sweet tooth is chocolate. However, one tile is sometimes not enough to satisfy your desires. A biscuit with cocoa will come to the rescue. It has a wonderful taste and rich aroma. You can add a biscuit to a holiday table, breakfast, or for gatherings with tea in a cozy company.

How to make chocolate sponge cake

An unexpected visit from guests is an excellent chance for the hostess to demonstrate her culinary skills. If you need to set the table for tea quickly, try making a chocolate sponge cake. You can serve it separately or garnish it with cream, whipped cream, nuts or fruit. The technology for kneading the dough is very simple. Many recipes for such a pie will require no more effort and time than you would devote to pancakes. The biscuit base does not need to be kneaded by hand or allowed to swell. You just need to mix the necessary products, place the liquid mass in a mold, and bake.

Cream for chocolate biscuit

Baking a beautiful and simple cake for a holiday is the dream of every housewife. Take sponge cakes as a base. They are easy to prepare and do not require expensive ingredients. You can get a delicious cake by making cream for a chocolate sponge cake. There are a lot of filling recipes, the most popular ones include:

Italian custard. To make such a filling, you will need simple products: milk, yolks, flour, sugar and lemon zest. You can decorate a chocolate cake with the mixture; the cake layers are topped with fruit.
Butter with condensed milk. Preparing the delicacy will take no more than 20 minutes. As a result, you will get a thick, delicious biscuit cream consisting of only 2 ingredients.
Creamy with prunes and liqueur. The filling will help you get a tender and aromatic dessert. It contains: cream, sugar, prunes, liqueur. To reduce calorie content, fatty dairy products can be replaced with natural yogurt. The chocolate sponge cake with this filling should be soaked by standing overnight in the refrigerator.
The classic custard made from eggs, milk, flour, sugar and vanilla is white; the chocolate sponge cake contrasts beautifully with it. The dessert according to this recipe can be used for coating puff and shortbread cakes.

Chocolate sponge cake - recipe

Finding a step-by-step recipe for chocolate sponge cake on culinary sites is not difficult. This baking is very common due to the fast cooking process and the low price of the necessary products. Having chosen the option you like, you need to carefully follow the instructions to get a fluffy, airy and tender cake. Experienced chefs recommend starting with a classic chocolate sponge cake recipe, since it is simple and does not require much time or specific skills.

Chocolate sponge cake - classic recipe

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 288 kcal.
Purpose: for dessert.
Cuisine: European.

The classic recipe for chocolate sponge cake requires the housewife to have a minimum set of ingredients. The technology is not difficult - even a novice cook can handle it. The result will be delicious, airy baked goods, which will be an excellent dish for tea, breakfast, or a holiday table. By covering the chocolate cake with icing or cream, you will provide your guests with a full-fledged cake. To give the cake an interesting flavor, soak it in cognac or citrus.

Ingredients:

flour – 130 g;
granulated sugar – 210 g;
chicken eggs – 6 pcs.;
cocoa – 4 tbsp. l.

Cooking method:

Take eggs, separate the yolks from the whites.
Add half the prepared amount of sugar to the yolks and beat well.
Add the remaining sweet sand to the whites. Mix the ingredients with a blender or mixer until a thick foam forms.
Place a third of the resulting white mass into the yolks and mix using a spatula.
Combine flour and cocoa powder, sift.
Add the flour mixture to the yolk mixture and stir until smooth.
Place the remaining whites into the dough and mix.
Take a baking dish with high sides and line the bottom with parchment. Pour the dough inside.
Bake the sponge cake with chocolate for 40 minutes. at 180 degrees.

Sponge cake with cocoa

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 268 kcal.
Purpose: dessert.
Cuisine: European.

Cocoa sponge cake will delight guests and family members with its rich, rich taste. By preparing it in a slow cooker, you will significantly save your time. All you need to do is form the dough, place it in the machine, and turn on the appropriate mode. It is important to remember that after baking you should not open the lid for about a quarter of an hour, otherwise the cake will lose its fluffiness. You can decorate the cake with chocolate chips, frosting or whipped cream.

Ingredients:

granulated sugar – 2 tbsp;
soda – ½ tsp;
vegetable oil – 50 ml;
flour – 2 tbsp;
baking powder – 1 tsp;
cocoa – 6 tbsp. l.;
butter – 5 g;
boiling water – 1 tbsp.;
eggs – 2 pcs.;
milk – 1 tbsp.

Cooking method:

Beat eggs into a deep bowl, add sugar, beat. Pour milk and vegetable oil into the resulting mass, mix thoroughly.
In another bowl, combine flour, soda, cocoa and baking powder. Gradually add the resulting mixture to the egg mixture. Pour boiling water into the dough and stir.
Grease the multicooker bowl with butter. Pour out the dough.
Close the cover of the device. On the Polaris dashboard, set the “Bake” mode to 60 minutes.
After the beep, turn on the “Heating” option for a quarter of an hour.

Chocolate chiffon sponge cake

Cooking time: 90 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 300 kcal.
Purpose: dessert.
Cuisine: American.
Difficulty of preparation: medium.

Chocolate chiffon sponge cake is suitable for festive occasions. This cake does not require impregnation. You can diversify its taste by adding nuts, grated chocolate, and dried fruits. The technology of preparing the dough makes the pie amazingly tasty, light and airy. The recipe for sponge cake with cocoa will appeal to children and adults and will decorate any table. The necessary components are inexpensive, so making this dessert won’t break your budget.

Ingredients:

sugar – 230 g;
water – 175 ml;
flour – 0.2 kg;
egg yolks – 5 pcs.;
instant coffee – 25 g;
salt – ¼ tsp;
cocoa – 60 g;
baking powder – 2 tsp;
egg whites – 8 pcs.;
refined vegetable oil – 125 ml;
soda – ¼ tsp.

Cooking method:

Coffee and cocoa should be dissolved in hot water. Stir until the liquid becomes smooth. Cool the mixture.
Sift the wheat flour, mix inside a deep bowl with the rest of the bulk ingredients.
The yolks need to be beaten. Then combine them with vegetable oil, cocoa-coffee liquid, and add a mixture of bulk ingredients.
Add 45 g of granulated sugar to the whites, beat until peaks appear.
Add a quarter of the protein mass to the dough, mix using movements from bottom to top. Then do the same with the remaining proteins.
Pour the test substance into a baking dish with a diameter of 22 cm, place in the oven, heated to 160 degrees. Bake the chocolate sponge cake for 1 hour.

Chocolate sponge cake in the oven

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 281 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Chocolate sponge cake in the oven can be prepared using a simple recipe that requires easily accessible ingredients. The delicate texture of the baked goods is an ideal pairing with black tea or coffee. People on a diet are not recommended to eat such a pie, since it has a high calorie content and a lot of carbohydrates. The consistency of the product differs from sand in its tenderness and airiness. Serve the chocolate sponge cake made according to the step-by-step recipe, cut into portions.

Ingredients:

cocoa powder – 30 g;
granulated sugar – 160 g;
eggs – 8 pcs.;
flour – 180 g.

Cooking method:

Mix flour and cocoa powder.
Beat egg whites and sugar until thick foam is obtained.
Combine the resulting white substance with the yolks. Gradually add chocolate powder. Make sure that no lumps form.
Line a baking pan with parchment and pour the dough inside.
A simple recipe for chocolate sponge cake requires baking the product in an oven preheated to 180 degrees for about 50 minutes. The readiness of the dessert must be checked with a dry toothpick. The dough should not stick to the wood.

Fluffy chocolate sponge cake

Cooking time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 300 kcal.
Purpose: dessert.
Cuisine: American.
Difficulty of preparation: medium.

A fluffy chocolate sponge cake can easily be made at home. An important rule for following the technology is that you must sift the flour. To ensure that the cake comes out tall and airy, try not to open the oven until it is ready. Baked goods may shrink when exposed to air. The simplicity of the technology will help you make sponge cake quickly and tasty. If you want to use the product as a cake base, add your favorite filling. Before serving, you need to cut the biscuit into portions.

Ingredients:

eggs – 2 pcs.;
milk – ½ tbsp.;
vanilla sugar – 1 tsp;
flour – 2 tbsp;
water – 2/3 cup;
cocoa – 6 tablespoons;
sugar – 2 tbsp;
baking powder – 1 tsp;
vegetable oil – 1/3 tbsp.;
soda – 1 tsp.

Cooking method:

To prepare the dough mixture, you will need a large, deep bowl. Place flour, cocoa, eggs, soda, baking powder, and both types of sugar inside the bowl. Pour in the milk. Mix all ingredients with a mixer or blender with an appropriate attachment.
Boil water, add to a bowl, whisk.
Grease a baking dish with refined vegetable oil, sprinkle with flour or breadcrumbs, and pour in the dough.
Place the biscuit to bake for 40 minutes. The oven will need to be preheated to 180 degrees.

You can surprise your guests with delicious pastries by following some recommendations:

Make sure that the dishes where you will knead the dough and the ingredients are at the same temperature. The contrast of these indicators can cause the biscuit to settle.
The chocolate sponge cake will be more fluffy if you sift the flour several times. Such actions will help saturate the bulk product with air.
You need to separate the whites from the yolks as carefully as possible to prevent one substance from flowing into the other.
Wiping the surface with a clean cloth soaked in lemon juice will help degrease the utensils needed for cooking.
All ingredients must be mixed with slow, careful movements so that the finished product does not lose its shape.
After placing the cake inside the oven, do not open the door earlier than half an hour later.
Be sure to line the bottom of the pan with parchment paper so that the finished baked goods separate without problems. For a better effect, you can sprinkle the tray with breadcrumbs or flour and coat it with oil.
The lightness and tenderness of the cake depends on the correct temperature in the oven. Preheat the oven in advance.
Replacing butter with vegetable oil will help reduce calories. You can try using recipes without eggs and milk.
Choose high-quality cocoa powder. Adding a good product will give a rich chocolate taste.
The cake should cool inside the mold at room temperature.

Learn how to bake using the suggested recipes.

Video: chiffon chocolate sponge cake

Step 1: Prepare the eggs.

To prepare a proper and fluffy sponge cake, you need high-quality chicken eggs, which are carefully separated into yolks and whites. Place the bowl of whites in the refrigerator so that they have time to cool and beat better. And add to the yolks 100 grams of sugar. Then turn on the mixer at high speed and beat until smooth and creamy. Then preheat the oven until 200 degrees.

Take the egg whites out of the refrigerator and beat them until stiff using a mixer. First, beat for a few minutes at low speed, then gradually increase it to maximum. Add the remaining 100 grams of sugar to the whipped whites in parts and beat again with a mixer. We should get a stable protein mass that will not spill out if we turn the bowl over.

Step 2: Prepare the dough.

Sift the cocoa and flour through a sieve into a large, clean plate or bowl.
Pour the beaten yolks into the whites, mix gently from bottom to top so that the mass does not settle and gradually add the sifted flour and cocoa.

You should not mix the dough for a long time and thoroughly, otherwise the biscuit may not rise.

Step 3: Bake the biscuit.

Grease a baking dish with butter, lay out the dough, put it in a hot oven and reduce the temperature to 170 degrees. Bake a biscuit 30 - 40 minutes until fully prepared. Open the oven door first 25 - 30 minutes This is not advisable, otherwise the risen biscuit dough may settle.

We check readiness with a toothpick, skewer or match. If there are traces of raw dough left, then we continue baking; if not, we take the hot chocolate sponge cake out of the oven and leave it to cool in the pan.

After the cake has cooled slightly, transfer it to a wire rack or wooden cutting board; if necessary, the sponge cake can be separated from the pan with a knife.

Step 4: Serve the chocolate cake.

The cooled chocolate sponge cake is usually cut lengthwise into 2 or 3 thin layers.

And they prepare a wide variety of cakes: greasing the cakes with cream, whipped cream, syrup, condensed milk or icing and decorating with fruits, berries, nuts, grated chocolate or coconut flakes.

Although such a sponge cake can be immediately decorated to taste and served as a pie with aromatic hot tea.

Bon appetit!

A regular 250 ml glass holds approximately 200 grams of sugar and 150 grams of flour.

To save time, you can not separate the eggs into yolks and whites, but immediately beat them together with sugar at maximum speed for about 7 - 10 minutes. Then gradually add flour and cocoa, mix with a mixer at low speed for about 1 minute, pour the dough into the mold, cover with foil, and bake until fully cooked. It will turn out no less tasty.

To make the biscuit easier to remove from the mold, it is better to cover it with baking paper or foil, which also needs to be greased with butter or vegetable oil. It’s better to use a mold with removable sides.

The basic requirements for a sponge cake with chocolate remain the same as for the most ordinary sponge cake: it must hold its shape, be fluffy and airy, not crumble, and be easy to cut into the required number of pieces for soaking in syrup and filling with filling. For chocolate biscuit recipes, a variety of types of bars or regular cocoa powder are used.

How to make regular and chocolate sponge cake at home

Biscuit is often called "pastry bread". Not only before making a chocolate sponge cake at home, but also to make the most ordinary sponge cake, you need to thoroughly study the proportions of the ingredients and strictly follow the order in which they are added.

The proportions are very simple - for a round shape with a diameter of 22–24 cm we take 4 eggs (eggs of the 1st category are considered 50 g), 120 g of sugar and 120 g of flour. It is worth understanding that the density of flour is less than sugar, and we are talking about mass, not volume. If it is more convenient for you to measure volume, then 120 g of sugar is half a standard glass (250 ml), and 120 g of flour is a full glass.

There is a risk of “beating the whites” - so that they may begin to separate. When whipping, pause and check the desired foam strength.

Bookmark order: The yolks are separated from the whites and beaten with the addition of half the measured sugar. There is a small detail here: It is better to remove the shell (the film that preserves their shape) from the yolks before beating. If you can’t just carefully lift the film with a fork and remove it so that the yolk spreads freely, then you can pass the yolks through a sieve. Removing this film will reduce the omelette flavor of the future biscuit. The yolks are beaten until snow-white foam and sugar dissolve. After this, you can proceed to whipping the whites. They are whipped until a stable foam (and until the volume increases 2-3 times), after which the remaining portion of sugar is added to them and whipped to hard peaks. For the stability of whipped whites, sometimes a pinch of salt or a drop of lemon juice is added to them (as an option, the sides of the dish are greased with lemon before starting to beat) - in principle, these tricks are optional; with a good mixer, the whites are whipped to hard peaks and without any tricks. But for flavor, you can add a drop of almond essence or powdered sugar with a vanilla pod soaked in it to the whites: there is such a way to store vanilla and at the same time flavor powdered sugar, you just need to put a whole pod in a jar, completely cover it with powder and keep the jar tightly closed . All additives are allowed in tightly whipped whites. Half of the whites are sent to the yolks, stirred, then flour is added there, and here there is no need to beat, you need to stir thoroughly and quickly and carefully add the remaining whites. Pour the dough into the mold and immediately send it to bake in a preheated oven (up to 200 degrees) for 20–25 minutes until a sure golden crust and until tested with a wooden skewer: a wooden toothpick or skewer is stuck into the finished biscuit and immediately removed if the skewer comes out dry, then the dough is baked enough, if we see sticky pieces of dough, it means it needs more time.

There are options for baking biscuits in the microwave. There is no need to preheat it (and it won’t work); the dough in a mold (glass, ceramic or silicone) is sent to a power of 600–700 watts for 7–8 minutes. In addition to saving time, we get the effect of a “white sponge cake” - without a baked golden crust, which would still have to be cut off if we plan to use this sponge cake to create a cake.

The finished hot biscuit must be removed from the oven, but allowed to cool in the mold for about 20 minutes, then removed from the mold and allowed to cool completely. You should not immediately soak it in syrups or lubricate it with cream. The biscuit needs to not only cool, but also ripen and dry. Ideally, the finished sponge cake should be kept for 10–12 hours (overnight) or left to dry for a day. This way it will definitely lose the omelette flavor, and, in addition, it is much easier to evenly soak the dried sponge cake with syrup.

Based on the finished sponge cake, you can make cakes by cutting the sponge cake into squares, soaking it in syrup and decorating with cream. You can make a “Potato” cake: grind the dried sponge cake with a blender or in a meat grinder, mix it with butter cream, form into balls and roll them in cocoa powder or chocolate chips.

You can make cakes by cutting the cake layer lengthwise and soaking it in syrup, or you can build a two-tier cake from two cake layers of different diameters.

If you want to make a sponge roll, then you need to bake it not in a mold, but by pouring the dough onto a sheet of baking paper, which is lined with a baking sheet, and bake for a slightly shorter amount of time so that it remains soft.

For biscuit crumbs, the biscuit can also be baked on a sheet, but until completely cooked.

There is a “biscuit for the lazy” - this is the well-known apple charlotte.

How to make a chocolate sponge cake at home so that it turns out fluffy and doesn’t crumble? You can prepare a chocolate sponge cake at home, as required by the rules of culinary art, as follows:

replace part of the flour with cocoa powder;
add grated chocolate to the dough before placing it in the mold;
When beating the yolks, add melted chocolate to them (it should not be hot; in principle, natural chocolate melts at a temperature of 34–36 degrees), while also reducing the amount of flour.

Flour can be partially replaced with nut flour (almonds or walnuts are ground in a blender).

Recipe for sponge cake with nuts and dark chocolate

Sponge cake with dark chocolate and almonds

Ingredients:

For a sponge cake with chocolate and nuts you will need 200 g of butter or margarine, 150 g of powdered sugar, 200 g of peeled ground almonds, 5 egg whites, 140 g of flour, 50 g of powdered sugar for whipping the whites into a foam, currant jam.

Chocolate lipstick: 5 egg yolks, 150 g powdered sugar, 100 g.

Preparation:

Grind butter or margarine with sugar into a foam, add almonds, egg whites whipped with sugar into a thick foam, and flour. Stir the mixture slightly. Place the dough on a greased and floured baking sheet, place in a preheated oven and bake over low heat. Cool the finished product, spread with jam, and glaze with chocolate fondant. When it hardens, cut the biscuit into rectangular pieces.

Chocolate lipstick: Grind the egg yolks with sugar, add softened dark chocolate to the mixture and stir again.

The sponge cake with dark chocolate prepared according to this recipe should be left to soak for several hours.

How to make a delicious chocolate biscuit with nuts

How to make chocolate sponge cake with cocoa powder?

Chocolate sponge cake with cocoa and nut filling

Ingredients:

50 g butter or margarine, 200 g powdered sugar, 2 eggs, 100 g mashed nuts, 200 g flour (preferably premium), a pinch of baking soda, 250 ml milk, 20 g cocoa powder.

Filling: 150 g powdered sugar, 150 g butter, 50 g crushed nuts, 1 tbsp. l. lemon juice.

Lemon lipstick: 120 g powdered sugar, juice of 1/2 lemon, 1 tbsp. l. water at room temperature.

Preparation:

Before making such a chocolate biscuit, butter or margarine, sugar and eggs need to be thoroughly mixed, add nuts, flour along with baking soda, milk, cocoa powder and stir. Place the dough in an even layer on a greased and floured baking sheet and place in a preheated oven, baking over low heat. Cool the finished delicious chocolate sponge cake, cut in half, spread with filling, connect the halves, and top the sponge cake with lemon lipstick. When it hardens, cut the product into rectangular pieces. Filling: grind sugar and butter until foam forms, add nuts, lemon juice to the mixture and stir. Lemon lipstick: beat sugar, lemon juice and water until thick.

Chocolate-coffee sponge cake

Ingredients:

6 eggs, 150 g powdered sugar, 140 g crushed nuts, 1 tbsp. l. ground natural coffee.

Filling: 3 eggs, 180 g powdered sugar, 2 tsp. cocoa powder, 180 g butter, 20 g powdered sugar.

Preparation:

Before preparing the chocolate sponge cake, grind five egg yolks, an egg, and sugar until foamy, add nuts, ground coffee, thick foam whipped from egg whites, grated crackers, and mix lightly. Place the dough on a greased and floured baking sheet and bake in a moderately warm oven. Cool the finished biscuit, cut in half, add the filling, combine, let stand, then cut into rectangular pieces. Filling: combine eggs with sugar, cook, stirring constantly, until thickened, then, remove from heat, stir in cocoa. Separately, grind the butter together with powdered sugar (20 g) and add this mixture to the already cooled egg mass.

Chocolate sponge cake with nuts

Ingredients:

4 eggs, 200 g granulated sugar, 1 tbsp. l. water, 50 g nuts, 200 g flour (premium grade), a pinch of baking soda, 20 g cocoa powder.

Filling: 250 ml milk, 20 g flour, 1 egg yolk, 30 g vanilla sugar, 200 g butter, 200 g powdered sugar.

Cocoa fondant for glazing: 100 g butter or margarine, 40 g cocoa powder, 100 g powdered sugar.

Preparation:

Before making a chocolate sponge cake, you need to beat the egg whites into a thick foam, add sugar, water, egg yolks and beat again until thick, add flour along with baking soda, cocoa, chopped nuts. Place the dough on a greased and floured baking sheet and bake in a preheated oven over low heat. Cool the finished sponge cake, grease with filling and glaze with cocoa fondant, which should harden.

As you can see in the photo, the chocolate biscuit needs to be cut into rectangular pieces:

Filling: stir flour, egg yolk, vanilla sugar in milk, cook the mixture until thickened, cool, stirring constantly. Grind the butter and sugar and gradually add to the cooled mixture. Cocoa fondant: add cocoa and sugar sifted through a sieve into melted butter (or margarine), stir until it thickens.

How to make chocolate sponge cake with apples and lemon at home

Here you will learn how to bake chocolate sponge cake with apples and lemon juice fudge.

Chocolate sponge cake with apples

Ingredients:

The recipe for this chocolate sponge cake requires 450 g of flour, 8 eggs, 30 g of wheat flour, 550 g of sugar, 600 ml of cream, 1 kg of apples, 30 g of butter, 1 tbsp. l. cocoa, 1 tbsp. l. raisins, vanillin to taste, powdered sugar

Preparation:

Separate the yolks from the whites, put the whites in the refrigerator, grind the yolks with sugar until white into a fluffy mass. Beat the remaining whites until a thick foam forms. Pour flour into a separate bowl, add mashed yolks and beaten whites, add cocoa, stir everything (from top to bottom). Place the resulting biscuit mass in a mold greased with butter and sprinkled with wheat flour. Flatten and place in the oven over medium heat. Bake the biscuit in the oven for 1 hour. Cover the berries with powdered sugar and place in the refrigerator. Cut the biscuit horizontally, soak it in berry juice, sprinkle berries and raisins on top. Decorate the chocolate sponge cake with apples, whipped cream with granulated sugar and vanilla.

Chocolate biscuit squares glazed with lemon fondant

Ingredients:

Butter – 180 g, powdered sugar – 1 glass, eggs – 4 pcs., chocolate – 180 g, flour – 1 glass; for lemon lipstick: powdered sugar - 1.5 cups, hot water - 2 tbsp. spoons, juice from fresh lemon - 2 tbsp. spoons, vegetable oil - 1 teaspoon.

Preparation:

Before preparing a delicious chocolate sponge cake, mix butter or margarine, sugar, and egg yolks thoroughly, then add thick protein foam whipped from egg whites and combine with flour. Stir the mixture slightly. Place the finished dough on a greased and floured baking sheet, place in a preheated oven and bake over low heat. Glaze the finished product with lemon lipstick and, when the lipstick has hardened, cut the sponge cake into squares.

Preparation of lemon lipstick: Mix sugar, hot water, lemon juice, vegetable oil until a thick, shiny mass is obtained.

How to make chocolate sponge cake with cherries: recipe

Chocolate sponge cake with cherries

Ingredients:

Baking soda – ½ teaspoon, lemon juice – ½ teaspoon, medium-sized eggs – 5 pcs., high-fat sour cream – 250 g, beet sugar – 270 g, cocoa powder (you can use natural chocolate) – 5 tbsp. spoons, wheat flour – 260 g, frozen or fresh cherries – 2/3 cup, vegetable oil – 10 ml, vanillin – 5 g.

Preparation:

For this chocolate cherry sponge cake recipe, the egg yolks are carefully separated from the whites and placed in different dishes. Add sugar to the first ingredient and then grind it thoroughly using a large spoon. As soon as the egg mass becomes fluffy and white, add high-fat sour cream to it and mix well. As for the proteins, they are whipped into a strong foam. To do this, you can use a hand whisk, or you can use a blender.

Having carried out the described actions, the egg masses are combined. Next, baking soda is added to them, which is preliminarily extinguished with lemon juice. Cocoa, vanillin and wheat flour are also added to the base. All components are thoroughly mixed until a homogeneous and airy dough is obtained. Some cooks use a mixer for these purposes.

Preparing berries for the pie

Cherry sponge cake can be prepared with frozen or fresh berries. To do this, it is sorted out of debris, washed thoroughly and all the bones are removed. If the cherry was frozen, then it must first be thawed.

Product formation process

What should you use to bake sponge cake with cherries? The recipe calls for the use of a heat-resistant mold with sides of 6-8 cm. It is preheated in the oven and then greased with oil (vegetable). After this, put all the biscuit dough into the prepared bowl. It is advisable to carry out this process immediately after kneading it. If you keep the base aside for more than 5-10 minutes, the cake will not rise properly and will turn out gummy.

Once the dough is in shape, pitted cherries are placed in it one by one. This can be done in a chaotic manner. It should be noted that the berries will sink slightly into the base. This is quite normal.

Heat treatment of the pie in the oven

How should you bake a sponge cake with cherries? After the form is filled, it is sent to the oven. To make the cake as fluffy as possible, the kitchen cabinet should be preheated to 180 degrees. Bake the dessert at the specified temperature for 45 minutes. During this time, the dough should be completely cooked and rise well.

Preparing the cream

You can use different creams for this cake, but sour cream filling is perfect. To prepare it, beat the dairy product vigorously using a blender, gradually adding granulated sugar to it. The output is a rather fluffy white mass, which is immediately used for its intended purpose. After baking the chocolate cherry sponge cake, remove it from the mold and cool completely for two hours.

Chocolate sponge cake in boiling water in a slow cooker and oven: recipes with photos

Chocolate sponge cake in boiling water in a slow cooker

Ingredients:

2 cups of flour,
2 cups sugar
2 eggs,
1.5 tsp. soda,
6 tbsp. spoons,
1 glass of milk,
70 ml vegetable oil,
1 cup of boiling water.

Preparation:

For this recipe for chocolate sponge cake in boiling water in a slow cooker, you need to beat eggs with sugar, add vegetable oil and milk, mix everything thoroughly. Mix flour, soda and cocoa in a separate bowl, then mix into the dough in parts. At the very end, pour in boiling water and stir again. The dough turns out very liquid.

To prepare a chocolate sponge cake in boiling water according to this recipe, you need to grease the multicooker with butter and immediately pour the dough into the bowl. Turn on the “Baking” mode for 1 hour, then, without opening the lid, set the “Warming” mode for 20 minutes (you can use the “Baking” mode for the entire 80 minutes - it depends on the type of multicooker and how it bakes).

Chocolate sponge cake with almonds

Ingredients:

6 eggs, 180 g of powdered sugar, 5 ml of vegetable oil, 30 g of vanilla sugar, 50 g of ground almonds, 250 g of flour (preferably premium), 15 g of baking soda.

Filling: 200 g butter, 1 tbsp. l. milk, 30 g cocoa powder, 150 g powdered sugar, 50 g almonds, a little rum.

Pomade: 200 g powdered sugar, 30 g vanilla sugar, 1 tsp. vegetable oil, 2 tbsp. l. boiling water, 1 tsp. cocoa powder.

Preparation:

Using a mixer, beat the eggs with powdered sugar, vanilla sugar and vegetable oil until thick (about 7 minutes). Then add almonds, flour along with baking soda to the mixture and beat again. Place the dough on a greased and floured baking sheet and bake in the oven. Cool the finished biscuit, cut into two parts, spread with filling, combine, and glaze with fondant on top. Filling: beat butter, cocoa milk, and sugar with a mixer until foamy, then add crushed almonds and rum to the mixture and beat the mixture again. Lipstick: Using a mixer, beat the mixture of powdered sugar, vanilla sugar, vegetable oil, water (boiling water), cocoa powder until thick.

Look at the photo for the recipe for chocolate sponge cake in boiling water - such products turn out very fluffy:

How to make sponge cake with banana and dark chocolate: step-by-step recipes with photos

Check out the step-by-step recipe and photo of a sponge cake filled with chocolate and banana.

Sponge cake with chocolate filling and bananas

Ingredients:

40 g butter or margarine, 150 g powdered sugar, 30 g vanilla sugar, 4 eggs, 20 g, 80 g grated crackers, 130 g flour (preferably premium), a pinch of baking soda.

Filling: 200 ml milk, 30 g flour, 100 g butter, 100 g powdered sugar, 30 g dark chocolate, 3 bananas.

Whipped cream: 250 ml cream (for whipping), 20 g powdered sugar.

Preparation:

To prepare a dark chocolate sponge cake, beat butter or margarine, sugar, vanilla powder and egg yolks until foamy. Then add grated chocolate, thick protein foam, grated crackers, flour mixed with baking soda. Stir the mixture lightly, place on a greased and floured baking sheet and place in a preheated oven, baking over low heat. Cool the finished product and cut into three layers, spread with filling and place on top of each other. Spread the top and edges of the sponge cake with filling and decorate with peeled bananas and whipped cream.

Filling for sponge cake with banana and chocolate: stir flour in milk and cook until thick, then cool and add, stirring constantly, butter, grated chocolate, bananas cut into slices.

Whipped cream: Beat chilled cream (for whipping - 35% fat) together with sugar until thick foam is obtained.

Here you can see a photo of a sponge cake with chocolate according to the recipe presented above:

How to make delicious chocolate sponge cake at home

Chocolate biscuit with banana

This sponge cake is very large, so sometimes I make half the recipe. You can choose any cream. If desired, you can also use classic sour cream.

Ingredients:

For the test:

Flour – 3 tbsp.
Sugar – 2 tbsp.
Soda – 1.5 tsp.
Vinegar – 1 tbsp.
Cocoa powder – 4 tbsp.
Eggs – 2 pcs.
Milk – 1 tbsp.
Refined sunflower oil – 1/3 tbsp.
Boiling water – 1 tbsp.

For cream:

Butter – 200 g
Cottage cheese (preferably liquid) – 300 g
Sugar – 1 tbsp.
Banana – 1 pc.
Lemon juice – 1 tbsp.

For the glaze:

Sour cream – 3 tbsp.
Sugar – 2 tbsp.
Cocoa – 2 tbsp.

1. Mix all dry products.

2. Beat the eggs with a mixer. Add oil and continue beating.

3. Add baking soda, quenched with vinegar, and continue whisking.

4. Alternating, add milk and dry mixture in several additions. Whisk thoroughly each time.

5. Pour a glass of strong boiling water into the resulting thick dough and beat again until a homogeneous consistency is obtained.

6. Pour into a large pan and bake for 25–30 minutes at 1800C. Let cool.

7. For the cream, soften the butter. And grind it with sugar.

8. Grind the banana in a blender. Sprinkle with lemon juice.

9. Add cottage cheese to the oil mass (if it is not liquid, it is better to first grind it in a blender) and banana.

To stir thoroughly.

10. Cut the cooled biscuit crosswise into 2-3-4 parts (as it turns out) and coat with cream.

As you can see in the photo, for a chocolate sponge cake according to this recipe you need to prepare glaze. To do this, combine sour cream with sugar and cocoa in a saucepan and heat, stirring continuously, until the sugar is completely dissolved. Cover the biscuit with glaze.

Biscuit with added milk chocolate

Ingredients:

For the test: Chocolate sponge cake with milk chocolate

150 g premium wheat flour, 200 g butter, 8 eggs, 200 g sugar, 1 teaspoon vanilla sugar, 1 teaspoon chopped nutmeg, 30 g starch. For the chocolate filling:

For the glaze: 200 g grated milk chocolate, 1 tablespoon chopped bitter almond kernels, 5 egg whites, 100 g powdered sugar, 1 tablespoon rum, 1 teaspoon butter.

50 g sugar, 20 ml lemon juice, 1 tablespoon red wine. For decoration:

50 g chopped almond kernels, 1 tablespoon chopped walnut kernels.

Cooking method:

To prepare the dough, separate the yolks from the whites, beat the whites, and grind the yolks with sugar. Mix softened butter with mashed yolks, then beat with a mixer, add vanilla sugar, egg whites, nutmeg, mix everything thoroughly, then add a mixture of flour and starch, beat again with a mixer.

Place the dough in the pan, set the mode to “Bake only”, and set the timer for 25–30 minutes. Cool the finished biscuit, cut lengthwise into 3 parts.

To prepare the chocolate filling, mix grated chocolate with egg whites and powdered sugar and place in a water bath.

Stirring, bring to a boil, then place in a greased pan and place in the oven preheated to 120°C for 10 minutes. Then cool the filling, add nuts, rum and layer the biscuit layers.

To prepare the glaze, mix sugar with lemon juice. Grind, pour in wine, mix everything thoroughly.

Biscuit with chocolate "Budapest"

Ingredients:

8 eggs, 80 g of powdered sugar, 20 g of cocoa powder, 100 g of ground almonds, 60 g of powdered sugar for whipping protein foam, 100 g of flour (preferably premium), 50 g of chocolate, 40 g of butter.

Filling: 180 g butter, 120 g powdered sugar, 100 ml milk, 100 g milk chocolate, 1 tbsp. l. Roma

Preparation:

Grind the egg yolks and sugar until foamy, add cocoa, roasted mashed almonds and mix. Beat the egg whites into a thick foam, stir in the sugar, then add the grated chocolate, melted warm butter, flour and yolk mixture, and mix lightly. Place the dough on a greased and floured baking sheet and bake in a moderately warm oven. Cool the finished product, cut into three equal layers, coat with filling and combine. Spread the top of the sponge cake with melted chocolate and whipped cream. Filling: put chopped chocolate into milk and cook until thick, cool, add butter mashed with sugar and mix. Then you need to add rum to the milk chocolate biscuit filling.

Sponge cake with melted white chocolate inside: recipes with photos

White chocolate sponge cake

Ingredients:

For a sponge cake with melted white chocolate, you will need flour - 400 g, egg - 5 pcs., sugar - 100 g, butter - 100 g, white chocolate - 200 g, baking powder - 2 teaspoons, zest - 2 oranges.

Preparation:

Wash the oranges well, pour boiling water over them and dry. Grate the zest on a fine grater. Cut the butter into pieces, break the chocolate, combine and melt in a water bath or microwave oven, stir and cool. Using a mixer, beat eggs with sugar into a fluffy, increased mass, add melted chocolate and butter. Add sifted flour and baking powder in parts. Add orange zest and mix gently. The dough will have the consistency of thick sour cream. Line a baking pan with parchment, grease the sides with butter, and spread the dough evenly. Place in an oven preheated to 180 C. Bake for 20-30 minutes until done. Test the white chocolate sponge cake prepared according to this recipe with a wooden stick. Cool the finished biscuit with chocolate inside and remove from the mold. Cut into the desired shape.

Butter sponge cake with white chocolate

Ingredients:

Flour – 1.5 cups,
Eggs – 3 pcs.,
Butter – 100 g,
Baking powder – 1 sachet,
Vanillin – 1 sachet,
White chocolate – 1 bar,
Sugar – 1 glass.

Preparation:

To make the chocolate sponge cake, beat the eggs into a bowl. Beat them into a fluffy foam with a mixer or whisk. After this, add sugar. Stir again until the sugar is completely dissolved. Break the white chocolate into pieces. Place it in a bowl. Stirring, melt in a water bath. In a separate bowl, melt the butter. Cool the chocolate and butter to room temperature. After this, pour it into the egg mixture. Stir.

To make the sponge cake fragrant, add a packet of vanillin or vanilla sugar. Add baking powder. Mix the mixture again. Add flour sifted through a sieve. Mix the biscuit dough well. Its consistency is quite liquid and resembles dough for pancakes and pancakes. Grease the sides and bottom of the mold with a piece of butter or sunflower oil. Pour the dough into an even layer.

Like other types of biscuit dough, this biscuit should only be baked in a hot oven. The oven temperature should be 180-190C. Bake for 30 minutes. During baking, do not open the oven door so that it does not settle. Check readiness with a toothpick or match.

Here you can see photos for homemade white chocolate sponge cake recipes:

A simple recipe for chocolate sponge cake with strawberries

Chocolate sponge cake with strawberries

Ingredients:

To prepare a chocolate sponge cake according to this simple recipe, you will need 5 eggs, 150 g of powdered sugar, 20 g of cocoa powder, 150 g of flour (preferably premium), strawberries.

Protein foam: 4 egg whites, 80 g granulated sugar, 30 g vanilla sugar, 4 tbsp. l. water.

Preparation:

Beat the eggs and sugar with a wooden spatula or metal whisk until thickened, then add, stirring constantly, the sifted cocoa powder and flour. Grease a baking tray, sprinkle with flour and place the dough on it, place in a preheated oven. Before the biscuit is ready, remove the baking sheet from the oven, put in the washed strawberries (remove the stems), decorate with protein foam on top, put back in the oven and bake until done. Cool the finished biscuit and cut into rectangular pieces.

Protein foam for chocolate sponge cake with strawberries: pour granulated sugar along with vanilla powder with water, put on fire and cook a thick syrup. Beat the egg whites into a thick foam and pour in the hot syrup, stirring constantly. Mix the mixture thoroughly.

How to cook chocolate sponge cake in a slow cooker

Chocolate sponge cake in a slow cooker

Ingredients:

1 glass of milk,
1 cup of sugar,
100 ml vegetable oil,
4 tbsp. l. cocoa,
1.5 cups flour,
3 eggs,
1 tbsp. l. baking powder, salt.

Preparation:

Beat the eggs and sugar with a mixer until fluffy, then add vegetable oil and milk and mix gently. Then, one by one, stir in the flour, baking powder and cocoa powder, but not with a mixer, but with a spoon or fork, to maintain the fluffiness of the dough. Grease the multicooker with oil, add the dough and cook in the “Baking” mode for 80 minutes. There is no need to turn the chocolate cake over in the slow cooker.

The video “Chocolate biscuit” will help you better understand the technology for preparing such baked goods:

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